Stuffed Seafood Bread Bowl Recipe

There's something undeniably comforting about a bubbling casserole dish straight out of the oven—especially when it’s packed with tender seafood, creamy sauce, and golden, cheesy topping. This Easy Seafood Casserole brings together all those rich coastal flavors in one fuss-free, crowd-pleasing meal.

I first whipped this up on a chilly Sunday evening when I wanted something special without spending hours in the kitchen. It’s now our go-to recipe when we want a seafood fix on a budget. The best part? It’s super adaptable and comes together in under an hour.

Let’s get into why this dish deserves a permanent spot in your weeknight rotation.

Why You'll Love This Easy Seafood Casserole

Get ready to fall head over heels for this decadent, creamy, and deeply satisfying seafood casserole. Whether you're a seasoned cook or just dabbling in the kitchen, this recipe delivers restaurant-quality results without the stress.

First of all, it’s incredibly easy to make. No complicated techniques here—just mix, layer, and bake. You don’t even need to precook most of the ingredients, which makes prep a total breeze.

It’s also perfectly budget-friendly. Instead of using expensive shellfish, this version calls for a mix of affordable frozen seafood. You get all the luxurious flavors without breaking the bank.

And then there’s the family-friendly factor. Even picky eaters have a hard time resisting this creamy, cheesy dish. Serve it with garlic bread or a crisp green salad, and you’ve got a complete meal everyone will love.

Best of all, it’s extremely versatile. You can swap in different types of seafood, use various vegetables, or even turn it into a pasta bake. It’s a forgiving, customizable recipe that always delivers.

Now that you're hooked, let’s take a closer look at what you’ll need to make it happen.

Ingredients Notes

The beauty of this casserole lies in its clever use of pantry and freezer staples. A handful of key ingredients come together to form a dish that’s rich, flavorful, and surprisingly simple to prepare.

Seafood mix is the heart of this casserole. I usually use a frozen blend of shrimp, scallops, and imitation crab meat—readily available in most grocery stores. Thaw it beforehand and pat dry to prevent excess moisture in the casserole.

Cream of mushroom soup gives the dish its signature creamy base. It adds depth and richness without needing to make a sauce from scratch. If you prefer, you can substitute cream of celery or cream of shrimp for a slightly different flavor.

Sour cream balances the richness of the soup and gives the sauce a silky smooth texture. It also adds a nice tang that brightens up the whole dish. Don’t skip it—it’s the secret to the luscious sauce.

Cheddar cheese takes this casserole over the top. I like to use sharp cheddar for that bold, melty punch, but feel free to mix in mozzarella or Monterey Jack for a stretchier, milder finish.

Breadcrumb topping adds that irresistible crunch. I mix mine with a little melted butter and sprinkle it generously over the top before baking. It’s the perfect contrast to the creamy layers underneath.

As for equipment, all you need is a standard 9x13-inch baking dish and a mixing bowl. That’s it—no fancy gadgets required.

How To Make This Easy Seafood Casserole

Making this seafood casserole is about as simple as it gets, which is exactly why it’s a staple in my house. Just a few quick steps stand between you and a bubbling, golden dish of comfort.

Start by preheating your oven to 375°F and lightly greasing your baking dish. While the oven warms up, thaw your seafood if it’s frozen and gently pat it dry with paper towels. This prevents the casserole from getting watery as it bakes.

In a large bowl, combine the cream of mushroom soup, sour cream, shredded cheddar cheese, a splash of milk, and a pinch of garlic powder. Stir until smooth and creamy. Then fold in your seafood mix, making sure everything is well coated.

Pour the mixture into your prepared baking dish and spread it out evenly. At this point, you can add a layer of cooked rice or pasta underneath if you want a heartier dish—totally optional but totally delicious.

In a small bowl, mix breadcrumbs with a bit of melted butter and a sprinkle of dried parsley. Scatter this over the top of the casserole, covering every nook and cranny with that buttery crunch.

Bake uncovered for 30-35 minutes, or until the top is golden brown and the edges are bubbly. Let it rest for 5 minutes before serving so it firms up slightly and is easier to scoop.

From start to finish, this recipe takes under an hour—including prep and bake time. It’s perfect for a weeknight dinner or casual gathering with friends.

Storage Options

This casserole stores beautifully, making it a great option for meal prep or leftovers throughout the week. Once it’s cooled, transfer any remaining portions into airtight containers.

In the fridge, the casserole will keep for up to 3 days. Be sure to reheat individual portions gently in the microwave or in the oven at 350°F until warmed through.

If you’d like to freeze it, I recommend doing so before baking. Assemble the casserole in a freezer-safe dish, cover tightly with foil, and freeze for up to 2 months. When ready to eat, thaw overnight in the fridge and bake as directed.

Already baked it and want to freeze leftovers? That works too. Wrap portions in foil or store in airtight containers, then reheat straight from frozen at 350°F, covered with foil, for about 25–30 minutes.

To reheat leftovers without drying them out, add a splash of milk or broth before microwaving, and cover the dish with a damp paper towel.

Variations and Substitutions

One of the best things about this easy seafood casserole is how forgiving it is. You can switch up ingredients based on what you have on hand or what your family prefers.

Try swapping in different seafood—like chunks of cooked salmon, canned tuna, or fresh cod. Even a few mussels or clams can add a briny twist if you're feeling fancy.

For a lighter twist, substitute Greek yogurt for the sour cream. It still adds creaminess and a touch of tang, with a bit more protein and fewer calories.

Want to sneak in some veggies? Stir in chopped spinach, peas, or bell peppers. Sauté them beforehand to avoid excess moisture, and mix them in with the seafood for a well-rounded meal.

Looking for a gluten-free option? Use gluten-free breadcrumbs or crushed rice crackers on top, and double-check that your cream soup is certified gluten-free.

And for a Cajun-style version, add a pinch of Old Bay seasoning or Creole spice mix. It adds a zesty, peppery kick that pairs beautifully with the creamy base.

However you tweak it, this casserole is all about making it your own. Don’t be afraid to get creative—it’s a recipe that plays nice with whatever you toss in.

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